In the past I used the thermometer rarely, and then you had to take a chance. And sometimes it was

MATBLOGGEN Inspiration About Me Catering / Event Recipes Meat Fish Seafood Bird Vegetarian Soups Odds & Ends Pastries Inspiration Contact warm snacks MATBLOGGEN Inspiration About Me Catering / Event Recipes Meat Fish Seafood Bird Vegetarian Soups Odds & Ends Pastries Inspiration Contact The perfect pork tenderloin on the buffet
Pork tenderloin is something that we eat both wholesale and retail in Sweden. warm snacks Right cooked and a nice raw material is pork tenderloin how good any time. It is a useful piece of meat that is perfect for summer buffet. But often it is fried and becomes dry and dull. My tip - use a thermometer. Everything warm snacks becomes so much easier then.
In the past I used the thermometer rarely, and then you had to take a chance. And sometimes it was the way they did. Stringy, dry meat that did not make any dinner guest very happy. But now, as I always warm snacks used the thermometer to fish, poultry and meat, it gets really juicy and nice.
To get the perfect fillet, season (marinate or give it a disorder with spices) fry over high heat in a little butter and oil to get a nice finish around, fry it finished in the oven at 150 degrees for a inertemperatur on 56 degrees. Let the tenderloin rest for about ten minutes before you slice it up. This makes it so difficult fine pale pink, tender and juicy.
One can also use the sous vide technique, when you cook the meat, vacuum warm snacks packed in a water bath. You can also wrap the meat tightly in plastic wrap and foil and roast it in the oven before you cook it in the frying pan.
1.Putsa pork tenderloin free from skins and tendons. Salt around. 2nd Mix honey and chili seasoning and brush on pork tenderloin. Season the chili with a little extra spice. Add in a bag and let marinate for at least an hour. Preferably overnight. 3rd Roast fillet in butter and oil to make it nicely browned all around. 4th Heat the oven to 150 degrees and place a thermometer warm snacks so tip is in the middle of the meat: 5th Roast tenderloin until internal temperature is 56 degrees. warm snacks Remove the tenderloin and let it rest on a cutting warm snacks board in ten minutes. You want it hot, put foil around the fillet, but it's very good warm or cold.
SALAD 6th Place lettuce in ice water for about thirty minutes so it becomes crispy warm snacks and retains its fine color. 7th Tanra melons into equal cubes. 8th Layer the lettuce, melon and fresh raspberries on a platter. warm snacks RASPBERRY DRESSING 9th Mix the raspberries warm snacks and pass them through a sieve. 10th Wash the lime and grate the zest into the raspberry juice. 11th Add the remaining ingredients. Mix and refrigerate until ready to serve the salad. warm snacks 12th When you serveram drizzle warm snacks the dressing over the salad.
Have a nice weekend!
Hello! My name is Roy Elmquist and is matinspiratör. After my participation in the Swedish master chef 2011, I'm working today on a full-time food creator, food writer and chef. I explore Nordic cuisine draws inspiration from the woods, the lake and the area around my house, but also from travel, restaurants, food fairs and measurement profiles in and outside Sweden. I am a curious cooks and give myself constant challenges. Come along on my culinary warm snacks journey and please let me know! Follow me on Facebook
Twitter My Recipes Pastries warm snacks Drink Dessert Bird Fish Appetizer Seasonal Inspiration Main Course Meat Matjobb - Behind the Scenes Culinary Sweden Menus Nordic street food Herring Shellfish Odds & Ends Smultronställen South Swedish master chef Uncategorized Vegetarian Veg
More Pins Inspiring Bloggers Bake At Home Daniel Roos - Pastry Design green pantry Finer Vinare Foodges Gastronaut Adventures Kinna blog - grandma's food, confectionary blog Life of Ingrid Mom's kitchen Matbloggar.net Öhmans Food & Wine Pain de Martin parsnip Petit France pickipicki soups & Again Sweet Things Spisat Taste village Louise